Bbq Freaks Tamarind Glazed Pork Chops Recipes

PORK CHOPS WITH TAMARIND AND GINGER

Steps:

• In a large bowl, combine garlic, tamarind, sambal oelek, ginger, salt, cumin, fish sauce and turmeric. Rub mixture evenly over pork, and let marinate for at least 1 hour and up to overnight.
• Heat oven to 400 degrees. Heat oil in a cast-iron skillet over medium-high heat. Scrape the marinade off the pork, reserving it (there will be a tablespoon or two), then place chops in pan and sear on one side until well browned, 2 to 3 minutes. Use tongs to hold pork chops vertically to sear the fat on the edges, another 2 to 3 minutes.
• Flip pork so browned side is on top and add reserved marinade to pan, stirring it into the drippings. Transfer pan to oven and cook to desired doneness, about 8 minutes for lightly pink on the inside (135 degrees). Transfer chops to a plate or cutting board and let rest for 5 minutes. Slice the meat off the bone and serve slices coated with pan drippings, scallions and lime wedges.

BBQ FREAKS TAMARIND-GLAZED PORK CHOPS

Steps:

• To make the glaze: Place the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic, and thyme and cook until the onion and garlic begin to brown, 7 to 10 minutes. Deglaze the pan with the rum and simmer for 4 to 5 minutes to evaporate the alcohol. Stir in the honey and tamarind pulp and cook over medium heat for 5 minutes. Add the beef stock and continue cooking until the liquid is reduced by half. Strain through a sieve. Cover and refrigerate until ready to use.
• To brine the pork chops: In a large stockpot, bring to a boil the water, sugar, salt, cloves, and nutmegs. Stir occasionally and cook until the sugar and salt have dissolved. Remove the brine from the heat and add the pork chops. Let cool for 30 minutes, then cover and refrigerate for 24 hours.
• Prepare a hot grill for direct cooking, with a cool zone to one side.
• Remove the pork chops from the brine, rinse with cold water, and pat dry. Season to your liking with salt, cracked black pepper, granulated garlic, and dried thyme.
• Use long-handled tongs and a paper towel dipped in vegetable oil to lightly oil the grate, then place the pork chops over the fire, about 6 inches over the glowing coals. Cook for about 2 minutes on each side. Move the chops to the cool zone, cover the grill, and cook for 5 minutes. Turn, cover the grill, and grill until just cooked through, about 5 minutes more. The meat should register 145°F on a meat thermometer.
• Transfer to a serving platter and allow the chops to rest for 10 minutes. While the meat is resting, warm the glaze. Serve the pork chops whole or sliced with the glaze.

TAMARIND-GLAZED PORK CHOPS

Steps:

• If you are grilling, prepare the grill.
• In a food processor, puree the glaze ingredients. Thin the resulting paste with water as needed to get the consistency of thick masple syrup. Set the glaze aside.
• Grill the chops over a medium fire until nicely browned, or film a large saute pan with olive oil and sear the chops over medium-high heat for 3 to 5 minutes.
• In the last few minutes of cooking, baste the chops with the glaze, turning them once to coat both sides. You want it to bubble and caramelize. Serve the chops with the extra glaze alongside.

TAMARIND-GLAZED PORK CHOPS

Steps:

• In a small saucepan, combine the vinegar, brown sugar, chicken broth, tomato and tamarind paste. Cook over medium heat until thickened, about 30 minutes. Strain through a coarse strainer into a mixing bowl and let cool.
• Preheat broiler. Sprinkle the pork chops on both sides with the salt and brush generously with the tamarind glaze. Place the chops on a broiler pan and broil until deep brown on the outside and just cooked through but still moist in the center, about 5 minutes per side. Serve immediately, spooning any remaining glaze over the top.

BBQ FREAKS TAMARIND-GLAZED PORK CHOPS

Steps:

• 1. Preparation To make the glaze: Place the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic, and thyme and cook until the onion and garlic begin to brown, 7 to 10 minutes. Deglaze the pan with the rum and simmer for 4 to 5 minutes to evaporate the alcohol. Stir in the honey and tamarind pulp and cook over medium heat for 5 minutes. Add the beef stock and continue cooking until the liquid is reduced by half. Strain through a sieve. Cover and refrigerate until ready to use.
• 2. To brine the pork chops: In a large stockpot, bring to a boil the water, sugar, salt, cloves, and nutmegs. Stir occasionally and cook until the sugar and salt have dissolved. Remove the brine from the heat and add the pork chops. Let cool for 30 minutes, then cover and refrigerate for 24 hours.
• 3. Prepare a hot grill for direct cooking, with a cool zone to one side. Remove the pork chops from the brine, rinse with cold water, and pat dry. Season to your liking with salt, cracked black pepper, granulated garlic, and dried thyme. Use long-handled tongs and a paper towel dipped in vegetable oil to lightly oil the grate, then place the pork chops over the fire, about 6 inches over the glowing coals.
• 4. Cook for about 2 minutes on each side. Move the chops to the cool zone, cover the grill, and cook for 5 minutes. Turn, cover the grill, and grill until just cooked through, about 5 minutes more. The meat should register 145°F on a meat thermometer. Transfer to a serving platter and allow the chops to rest for 10 minutes. While the meat is resting, warm the glaze. Serve the pork chops whole or sliced with the glaze. Note: You can also make these in the oven. First, sear the chops in very hot oil in a shallow pan for about 5 minutes on each side. Place in a preheated 350°F oven and bake for 25 to 30 minutes or until they register 145ºF on a meat thermometer. Let them rest for 10 minutes before serving. add your own note

EASY BAKED BBQ PORK CHOPS

Steps:

• Preheat oven to 440 degrees F (227 degrees C).
• Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth.
• Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons barbeque sauce.
• Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

GLAZED GRILLED PORK CHOPS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended.
• Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

GRILLED PORK CHOPS WITH CHERRY SAUCE

Steps:

• Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
• Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
• Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

WORLD'S BEST HONEY GARLIC PORK CHOPS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
• Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).